Thursday, June 3, 2010

Chocolate Tomato Soup Cake

Sounds weird, right?  Well, it's not, I promise.  The tomato soup adds moisture, like a substitute for buttermilk.  This is an extremely moist, soft cake.  You can barely taste the tomato if you know it's there and no one could even guess before we told them.  We made cupcakes, I don't think it would have held its own as a layer cake, especially with a heavy frosting (like what was recommended).

The first time I saw a recipe for Chocolate Tomato soup cake was recipe from Rose's Heavenly cakes, and I bookmarked it in my reader.  But it called for 3.5 sticks of butter.  Really?  That's an awful lot of butter.  It was a layer cake and did have a nice recipe for chocolate ganache, but again, I don't know that would have worked.  So we found a different recipe and made the frosting from what we had on hand, and there was no cream, so we made a chocolate buttercream frosting instead.  But here is the recipe we used:

Prep time: 20 minutes
Cook time: 50 minutes
Bake this cake for the novelty of using tomato soup in a dessert. Tasters won't be able to put their finger on the mysterious "extra" ingredient.
1/2 cup (1 stick) butter, room temperature
1 1/2 cups granulated sugar
2 eggs
2 cups all-purpose flour
1/2 cup powdered cocoa
1 tablespoon baking powder
1 teaspoon baking soda
1 (10 1/4 ounce) can condensed tomato soup
1/4 cup warm tap water
Preheat oven to 350. Grease and flour a 9-by-13-inch baking pan. In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, beating after each addition, and beat until fluffy. In a small bowl, mix together the flour, cocoa, baking powder and baking soda. In a separate bowl or mixing cup, mix together the tomato soup and water. Add the dry and wet ingredients alternately to the butter-sugar mixture, beating just to combine between additions. Spoon the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a cake tester inserted in the middle comes out clean. Let cool completely before frosting.

Chocolate buttercream:
1/4 cup butter 
2 cup  powdered sugar
1 tsp vanila
2 Tbsp milk
3 Tbsp cocoa

Soften butter, mush in sugar, then add other ingredients and beat until smooth.

1 comment:

  1. I love chocolate cakes with random ingredients in them (like chocolate zucchini cake) mmmmmmmmmmm